Raw Pecan Love Pie Recipe

Homemade pies can be a lot of fun to make, and you can put your love right into it.

“Regular” pies are of course contain lots of white sugar, butter, gluten, dairy products, etc. But now especially that the seasons are shifting, the natural energy of this season is go inwards, and a little treat here and there may feel really nourishing to you. Good desserts go a long way to heal our body, mind, and soul.

I really love nutmeg and so I really love this pie. While this pie does have some fat (from the nuts) and sugars, it doesn’t contain the aforementioned beauty-busting ingredients. It’s raw too, except for the maple syrup if you use it. Nuts are heavy though so remember a little bit of this pie goes a long way!

Now you can make your pie with love and eat it too.

Kimberly Snyder

Print Recipe

Ingredients

Crust:
- 2 cups walnuts
- 3 cups of pitted dates
- 1 cup coconut flakes finely ground
Filling:
- 2/3 cup filtered water
- 1 cup raw pecans soaked about 15 minutes
- 1 cup organic Thompson raisins
- 1 Tbs. vanilla extract
- 1 tsp. nutmeg
- 1/3 cup raw coconut nectar or maple syrup
- 1 tsp. Celtic sea salt

Instructions

Pit the dates yourself, extracting each pit and discarding. Add the dates, coconut flakes and walnuts to the food processor and mix on high until thoroughly mixed.
Press the mixture into the bottom and sides of a pie tray. Set to the side.
Blend all filling ingredients together in the blender until smooth. Pour onto the crust of the tray, and garnish with fresh, raw pecans.
Set in freezer overnight, or for at least 5 hours before serving. Remove from freezer for about 10 minutes or so (depending on your freezer) to let it thaw a bit. Slice up and enjoy!

Tried this recipe?Let us know how it was on Instagram!

22 Comments

Jessiecaon September 29, 2012 at 11:43 am
Can I substitute the coconut flakes with something else?
Reply
- Sharonon May 29, 2013 at 3:20 pm
  try almond or cashews, still tastes great :)
  Reply
barbaraon September 29, 2012 at 12:02 pm
That recipe sounds delicious,especially it has all the ingredients I love.I ‘ll make it soon
thanks kim
Reply
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Andreaon September 29, 2012 at 1:04 pm
Thank you for this recipe!!
Reply
Kalion September 29, 2012 at 5:07 pm
Kim do you use your vitamix for this recipe?
Reply
Corrin Bennetton September 30, 2012 at 2:47 pm
I made this raw pecan pie and it is heavenly!! I left it in the freezer by mistake and served it as a frozen treat. My guests loved it and thought I had made a semi-freddo with a luscious crust. So-o-o delicious.
Reply
Maron September 30, 2012 at 3:02 pm
Made this before and…. it is even better then it looks! No Joke =)
Reply
Rachelon October 1, 2012 at 12:59 pm
Genetically modified cow that contains double the amount of the “healthy” milk proteins known as casein. What is happening to this world?
Reply
nancyon October 2, 2012 at 10:49 am
Hi Kimberly! I am writing from Lima, Perú. I have just started with the GGS and love it. Thanks a lot, it has really helped me in this 5 days I have been drinking it (no more bloating, better digestion, no constipation…great!). I have some questions: I started a month ago going twice a week to the gym. I went to Pilates for two years and really did see no major changes in my body. I am 47, kind of skinny (125 pounds and 5.24 foot) but I have cellulite in my thigh and it is now appearing a bit in my belly. It really worries me. How can I make it go away? Will Yoga help? If so, what kind should I practice? Hata Yoga, Power Yoga…I am lost. Thanks for your book, your blog, your daily tips! Have a nice day! Bless. Nancy
Reply
Becon October 7, 2012 at 7:29 am
See Also
Danish Recipe | You have to Try This Delicious Peach Pasty
Hi Kim,
I attempted this recipe this afternoon! It’s chilling in the freezer right now! I cant wait to taste it tomorrow night! It looked so delicious when I put it in the freezer and was SO easy to do! Thanks for your amazing recipes…keep em coming! :)
Reply
Elleon November 20, 2012 at 4:15 pm
I want to try this recipe but I want to be clear the 2/3 cup filtered water is that what I should soak the raw pecans in or should I soak them in water and also add 2/3 cup filtered water to the recipe?
Reply
- Joannaon November 24, 2012 at 8:44 pm
  I made this by soaking it in water and after it was done I dumped the water out and then just added the filtered water and it came out amazinng!
  Reply
Sheilaon November 23, 2012 at 11:26 am
Great question Elle. Is the water for soaking purposes or is it combined with the other ingredients?
Reply
Annieon January 27, 2013 at 12:34 pm
Awesome recipe ! My husband and my kids would love to eat it every day !
Reply
Caitlinon February 16, 2013 at 1:46 pm
Love the filling, but if you are looking for a firm, drier raw crust I highly recommend this one:
https://www.therawtarian.com/raw-pie-crust-recipe
I don’t like sticky, overly sweet raw crust, and the one I recommend tastes a lot like the buttery pastry pie dough in cooked pie. Paired with this pecan filling, my pie turned out phenomenal!!
Reply
Amandaon April 14, 2013 at 12:31 am
Would love to try this but I am allergic to coconut, (the only thing I’m allergic when ingested). So I get stuck with a lot of these raw-food recipes.
Any suggestions for substitutions?
Reply
Sharonon May 29, 2013 at 3:16 pm
I tried the recipe, was good but wasn’t a fan of the raisins in the filling, next time I will try dates for the filling as well, I made a few mini crusts, they are great with berries and cashew creme
Reply
laser hair removalon June 23, 2013 at 5:03 pm
Hello to all, how is all, I think every one is getting more
from this web site, and your views are fastidious for new visitors.
Reply
paullaon July 20, 2013 at 1:47 pm
I just made this recipe.
Cant wait to taste it.
Only mistake, I left out the maple syrup. Sigh
Reply
gong handgun targetson July 24, 2013 at 4:24 am
I love looking through an article that can make people think.
Also, thanks for allowing me to comment!
Reply
Sunshineon November 27, 2013 at 8:27 pm
I feel like 1 tsp of salt is way too much salt!! i had to add more of all the other ingredients to balance out the saltiness (and i love salt). But I am still excited to try it and it’s my first raw pie!
Happy Thanksgiving!
Reply
Brittanyon November 14, 2014 at 11:27 am
Finally made this last night in spirit of Thanksgiving! It was so delicious, it made me dance! :))))
Reply

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Raw Pecan Love Pie Recipe | Solluna by Kimberly Snyder (2024)

FAQs

How do you keep pecans from sinking in a pie? ›

To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling.

Get More Info Here ›

Why did my pecan pie come out hard? ›

Why is my pecan pie so hard? Chances are, you overcooked it. If you follow the baking time on this recipe, you won't run into hard pie. If your oven tends to cook quickly, you may want to check on it midway.

Discover More Details ›

How do you keep pecan pie from getting soggy? ›

5 Ways to Prevent Soggy Pie Crust

Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
Brush With Egg. ...
Brush With Chocolate. ...
Bake on a Hot Baking Sheet. ...
Keep Moisture Out.

May 1, 2019

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Is dark or light corn syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

What can I use instead of molasses in pecan pie? ›

Swaps and Substitutions

Out of molasses? You can substitute honey or maple syrup. ...
Use dark corn syrup instead of light.
You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.

Know More ›

Should I make the pecan pie the night before? ›

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, pecan pie is best when it's completely set. Very often, I'll make my pecan pie the night before Thanksgiving; by the next day, it's perfect.

Read On ›

How do I keep my pecan pie from being runny? ›

If your pecan pie is runny, simply bake it a bit longer, even up to 20 minutes. When the pie has been thoroughly baked, you'll be able to give it a gentle shake, and the middle will appear firm — if you've ever baked a pumpkin pie, it's the same concept.

Learn More ›

Why is my pecan pie liquid in the middle? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking.

How to tell if pecan pie is bad? ›

Okay, if you are worried that your pecan pie is spoiled, then you need to smell it. We must say that it is extremely important, as it helps to avoid any kind of health problem. Once your pie gets spoiled, it will have an unpleasant odor and undesirable taste.

Show Me More ›

Should I poke holes in my pecan pie crust? ›

And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.

How do you get a crispy crust on the bottom of a pie? ›

Choose the Right Rack in the Oven

Which rack you use in the oven can help ensure a crisp crust. Baking the pie on a lower rack will concentrate heat on the bottom of the pie and help the crust crisp.

Learn More Now ›

Should I egg wash the bottom pie crust? ›

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

What can I use if I don't have corn syrup? ›

9 Corn Syrup Substitutes for Silky Sauces and Crackly Candy

Agave nectar. “If I had to make a substitution, I would probably try agave first,” says New York City-based recipe developer Janine Desiderio. ...
Brown rice syrup. ...
Honey. ...
Golden syrup. ...
Black treacle. ...
Cane syrup. ...
Tapioca syrup. ...
Maple syrup.

Oct 24, 2022

See Details ›

What does Karo syrup do in baking? ›

Karo^® Light Corn Syrup is used when a delicately sweet flavor and color are desired, such as in fruit sauces, jams and baked goods.

What is the primary thickening agent in pecan pie? ›

Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling. Therefore, the correct answer is option A. Eggs.